Black pepper (Piper nigrum)

Black pepper (Piper nigrum), an Indian native spice, has been widely used in human diet for several thousands of years. Piper nigrumis used for the production of both black pepper (from the unripened fruit) and white pepper (from the dehulled mature berry).

It is valued for its characteristic sharp and stinging qualities attributed to the alkaloid piperine. While it is used primarily as a food adjunct, black pepper is also used as a food preservative and as an essential component in traditional medicines in India and China.

It belongs to the family Piperaceae, cultivated for its fruit (berries) that are usually dried and used as a spice and seasoning. Black pepper is considered the king of spices throughout the world due to its pungent principle piperine. Peppercorn of Piper nigrum as a whole or its active components are used in most of the food items.

Black pepper is a plant of humid tropics requiring high rainfall and humidity. The hot and humid climate of sub mountainous tracts of Western Ghats is ideal for its cultivation. It grows successfully between 20° North and South latitudes, and, up to 1500 m above sea level. The crop tolerates temperatures between 10o and 40°C.

Black pepper constituents include fiber, essential oils, piperine, eugenol, the enzyme lipase, and minerals. Essential oil components include!- and"-pinene, limonene, and"-caryophyllene. Piperine and its isomers are the major factors responsible for the pungency and irritant action of black pepper. Black pepper (Piper nigrum)